Chicken Pot Pie Recipe
Chicken Pot Pie is a quintessential comfort food that embodies warmth and homeliness. This dish, with its golden, flaky crust and hearty filling, promises to delight both your palate and your soul. What sets this Chicken Pot Pie apart is its rich, creamy sauce, tender chicken, and perfectly cooked vegetables encased in a buttery puff pastry. Whether you’re cooking for family, friends, or just treating yourself, this recipe is bound to become a favorite in your repertoire.
Ingredients Needed
Creating this delightful Chicken Pot Pie requires a careful selection of ingredients. For the chicken and broth, you’ll need chicken breast or boneless thighs, chicken broth, milk, stock powder, and thyme. These ingredients form the foundation of a flavorful, tender chicken base.
For the pot pie filling, gather a large onion, carrots, celery ribs, garlic cloves, butter, dried thyme, white wine or additional chicken stock, flour, grated parmesan, black pepper, and frozen peas. These components blend harmoniously to create a rich and satisfying filling.
Finally, to achieve that perfect crust, you’ll need sheets of puff pastry and a lightly whisked egg. The puff pastry tops off the pie with a golden, crispy finish, while the egg wash ensures an appealing sheen.
Preparing the Chicken and Broth
Begin by poaching the chicken. Combine the milk, chicken broth, and stock powder in a large saucepan, heating gently until just simmering. Add the chicken and thyme, cover the pan, and simmer on medium-low heat for 15 minutes. Avoid boiling to prevent curdling the milk. Once the chicken is cooked, remove it, shred or dice it, and set it aside. Keep the poaching liquid covered for later use.
Achieving perfectly shredded chicken is simple if you allow it to rest a bit before shredding. The reserved poaching liquid will later infuse the pie with a rich depth of flavor.
Making the Chicken Pot Pie Filling
In a large pot, melt the butter over medium-high heat. Add the minced garlic and chopped onion, sautéing for about two minutes until fragrant. Then, incorporate the thyme, chopped carrots, and celery, cooking for another three minutes until the carrots begin to soften.
Pour in the white wine, stirring to deglaze the pot and allowing the wine to mostly evaporate. This step adds a subtle depth to the filling. Next, sprinkle in the flour, stirring continuously to create a roux, which serves as the base for the creamy sauce.
Gradually add half of the reserved poaching liquid, stirring until the flour is fully incorporated and the mixture thickens. Then, pour in the remaining milk-broth mixture, followed by the grated parmesan and black pepper. Stir everything together until well combined. Add the shredded chicken and frozen peas, mixing thoroughly. Once the mixture starts to steam, cook for an additional three minutes, stirring regularly to thicken the sauce further.
Assembling and Baking the Pot Pies
With the filling prepared, it’s time to assemble and bake the pot pies. Start by preparing the puff pastry tops. Use a bowl to cut out rounds from the partially thawed pastry, ensuring they are about an inch wider than the pot rims.
Spoon the filling into oven-proof pots, cooling them in the fridge for at least 30 minutes to set the filling. Preheat your oven to 180C/350F. Brush the edges of the pots with the whisked egg, then place the puff pastry rounds on top, folding down the edges over the sides. Brush the pastry with the egg wash and make a small slit in the center for steam to escape. Bake for 35-40 minutes until the pastry is a deep golden brown. Serve immediately for the best taste and texture.
Recipe Tips
- Pro Tips for a Flaky, Golden Puff Pastry: Ensure the puff pastry is partially thawed for easy handling but still cold enough to puff up beautifully. Brushing with egg wash adds a glossy finish and helps achieve that perfect golden brown color.
- Variations and Substitutions for Ingredients: Feel free to substitute the white wine with additional chicken stock if preferred. You can also add other vegetables like mushrooms or corn for variety.
- Make-Ahead and Freezing Instructions: Prepare the filling in advance and refrigerate for up to two days, or freeze for up to three months. Assemble and bake directly from the fridge or freezer, adjusting the baking time as necessary.
What to Serve With This Recipe
To complement the rich and hearty Chicken Pot Pie, consider serving it with a light side salad or steamed vegetables. This balances the meal and adds a refreshing contrast. For beverages, a crisp white wine or a light beer pairs wonderfully. When it comes to presentation, serve the pot pies in individual ramekins or rustic bowls for a charming, homestyle feel.
Frequently Asked Questions
- Common Questions About the Recipe: Can I use store-bought rotisserie chicken? Absolutely, just skip the poaching step and add the shredded rotisserie chicken to the filling.
- Troubleshooting Tips for Common Issues: If your sauce is too runny, let it cook a bit longer to reduce and thicken. If it’s too thick, thin it out with a bit more broth or milk.
- Storage and Reheating Instructions: Store any leftovers in the fridge for up to three days. Reheat in a preheated oven at 180C/350F until heated through, ensuring the pastry remains crispy.
Ingredients
Chicken & Broth:
- 600 g/1.2lb chicken breast (or boneless thighs)
- 1 cup chicken broth (stock)
- 2 cups milk, any fat % (Note 1)
- 2 tsp chicken or vegetable stock powder (Note 2)
- 2 sprigs thyme, optional
Chicken Pot Pie:
- 1 large onion, chopped
- 2 large carrots (or 3 small), chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 50g / 3 tbsp butter
- 1 tsp dried thyme
- 1/3 cup white wine (or additional chicken stock)
- 1/3 cup flour
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 cup frozen peas, no need to thaw
- 2 sheets puff pastry (enough to cover pots, with overhang)
- 1 egg, lightly whisked
Instructions
Chicken:
In a large saucepan, combine the milk, chicken broth, and stock powder. Heat gently over medium heat until just starting to simmer. Add the chicken and thyme. Cover the saucepan and let it simmer on medium-low heat for 15 minutes. Ensure it does not boil to prevent the milk from curdling. Remove the chicken, shred or dice it (a little undercooked inside is fine). Keep the poaching liquid covered and set aside.
Chicken Pot Pie:
Melt the butter in a large pot over medium-high heat. Add the minced garlic and chopped onion, cooking for 2 minutes. Stir in the thyme, chopped carrot, and celery, and cook for an additional 3 minutes or until the carrots begin to soften. Pour in the white wine, stirring and scraping the bottom of the pot to deglaze, cooking until the wine has mostly evaporated, about 1.5 minutes. Sprinkle in the flour, stirring continuously for 1 minute to create a roux. Gradually add half of the reserved poaching liquid, stirring until the flour is fully incorporated and the mixture thickens. Pour in the remaining milk-broth mixture, followed by the grated parmesan and black pepper. Stir to combine. Add the shredded chicken and frozen peas, mixing well. Once the mixture starts to steam, cook for 3 more minutes, stirring regularly to thicken the sauce. Remove from heat and spoon the mixture into oven-proof pots, either 4 large or 6 small ones. Let the pots cool in the fridge for at least 30 minutes.
Assembly & Baking:
While the filling cools, take the puff pastry out of the freezer to partially thaw. Use a bowl to cut out rounds from the pastry, making sure they are about 2.5cm / 1″ wider than the pot rims. Preheat your oven to 180C/350F. Brush the edges of the pots with the whisked egg. Place the puff pastry rounds on top, folding down the edges over the sides. Brush the pastry with the egg wash and make a 2cm / 2/3″ slit in the center with a small knife. Bake for 35-40 minutes until the pastry is a deep golden brown. Serve immediately!
Chicken Pot Pie Recipe
Ingredients
Chicken & Broth:
- 600 g/1.2lb chicken breast or boneless thighs
- 1 cup chicken broth stock
- 2 cups milk any fat % (Note 1)
- 2 tsp chicken or vegetable stock powder Note 2
- 2 sprigs thyme optional
Chicken Pot Pie:
- 1 large onion chopped
- 2 large carrots or 3 small, chopped
- 3 celery ribs chopped
- 2 garlic cloves minced
- 50 g / 3 tbsp butter
- 1 tsp dried thyme
- 1/3 cup white wine or additional chicken stock
- 1/3 cup flour
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 cup frozen peas no need to thaw
- 2 sheets puff pastry enough to cover pots, with overhang
- 1 egg lightly whisked
Instructions
- Chicken:
- In a large saucepan, combine the milk, chicken broth, and stock powder. Heat gently over medium heat until just starting to simmer. Add the chicken and thyme. Cover the saucepan and let it simmer on medium-low heat for 15 minutes. Ensure it does not boil to prevent the milk from curdling. Remove the chicken, shred or dice it (a little undercooked inside is fine). Keep the poaching liquid covered and set aside.
- Chicken Pot Pie:
- Melt the butter in a large pot over medium-high heat. Add the minced garlic and chopped onion, cooking for 2 minutes. Stir in the thyme, chopped carrot, and celery, and cook for an additional 3 minutes or until the carrots begin to soften. Pour in the white wine, stirring and scraping the bottom of the pot to deglaze, cooking until the wine has mostly evaporated, about 1.5 minutes. Sprinkle in the flour, stirring continuously for 1 minute to create a roux. Gradually add half of the reserved poaching liquid, stirring until the flour is fully incorporated and the mixture thickens. Pour in the remaining milk-broth mixture, followed by the grated parmesan and black pepper. Stir to combine. Add the shredded chicken and frozen peas, mixing well. Once the mixture starts to steam, cook for 3 more minutes, stirring regularly to thicken the sauce. Remove from heat and spoon the mixture into oven-proof pots, either 4 large or 6 small ones. Let the pots cool in the fridge for at least 30 minutes.
- Assembly & Baking:
- While the filling cools, take the puff pastry out of the freezer to partially thaw. Use a bowl to cut out rounds from the pastry, making sure they are about 2.5cm / 1″ wider than the pot rims. Preheat your oven to 180C/350F. Brush the edges of the pots with the whisked egg. Place the puff pastry rounds on top, folding down the edges over the sides. Brush the pastry with the egg wash and make a 2cm / 2/3″ slit in the center with a small knife. Bake for 35-40 minutes until the pastry is a deep golden brown. Serve immediately!
Notes
- Cream Option: For a richer filling, you can replace up to 3/4 cup of milk with cream. Add the cream when you combine the poaching liquid with the flour, not during the poaching process.
- Stock Powder: I recommend using Vegeta, a vegetable stock powder. Alternatively, you can use 2 crumbled chicken bouillon cubes.
- Sauce Thickness: The thickness of the sauce at the end of cooking will be the same when the pies come out of the oven.
- Pot Sizes: Use 4 large pots (about 2 cups / 500 ml / 16 oz capacity, 11-12 cm wide) or 5-6 smaller pots (about 375 ml / 1.5 cups / 12-13 oz, ~10 cm wide). You can also use one large pie dish or skillet (8 cups / 2 L / 2 quarts).
- Cool Filling: Ensure the filling is cool before assembling the pies to prevent the puff pastry dough from melting and reducing puffiness. As long as the surface of the filling is cool, it’s sufficient.
- Pie Base: To use puff pastry as a pie base, grease the pots with oil or butter. Line the pots with puff pastry, leaving some excess to drape over the edges. Bake at 180C/350F for about 10 minutes or until the base starts to puff. Push the pastry back down and repeat as needed until golden. Cool the base, fill with cooled filling, brush the pastry rim with egg, top with a puff pastry lid, and bake as directed.
- Storage: To freeze or refrigerate uncooked pies, let the filling cool completely. Top with pastry, brush with egg wash, and cut a slit. Freeze for up to 3 months or refrigerate for up to 2 days. Thaw overnight (if frozen) and bake as directed. Note that thawed and refrozen puff pastry may not puff as much, but the difference is minor. Cooked pies can be stored in the fridge for up to 4 days and are best reheated in the oven covered with foil at 180C/350F for 20 minutes to crisp the pastry.